Professor Steven Schwartz was educated at the State University of New York and completed his graduate degrees at the University of Wisconsin in both Food Science and Environmental Toxicology. He joined the faculty of the Department of Food Science at North Carolina State University and also served as a faculty member in the Nutrition program. In January 1996, Professor Schwartz accepted a position in the faculty of the Department of Food Science and Technology at the Ohio State University as the Carl E. Haas Endowed Chair in the Food Industries. He is now also a faculty member of the Ohio State University Interdisciplinary Graduate Program in Nutrition, the Molecular Carcinogenesis and Chemoprevention Group of the OSU Medical School’s Comprehensive Cancer Center, and the director of CAFFRE.
Dr. Schwartz’s research interests are focused on the chemical alterations of food components during processing with emphasis on substances of nutritional, toxicological, and food quality significance. Areas of expertise include analytical methods development in food analysis, chemistry of plant pigments, phytochemicals, and bioactive components of foods. To date, he has published over 150 peer-reviewed publications. Dr. Schwartz has also served as consultant to a variety of domestic and international companies.
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